Cabernet Sauvignon hits the splash pan to aerate during pump overs at Outpost Estate atop Napa’s Howell Mountain. Known as remontage in French, the process of taking juice from the bottom of the fermenter and pumping it on top of the cap of floating berries and skins extracts more color compounds, tannins, flavors, and aromas while adding oxygen and keeping the cap from drying out.
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